Directions

In a large bowl, combine the first seven ingredients; beat until smooth. Line a 9-in. pie plate with pastry; trim and flute edges. Pour filling into crust.

Bake at 425° for 15 minutes. Reduce heat to 350°. Bake 45-50 minutes longer or until crust is golden brown and top of pie is set (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool on a wire rack for 1 hour. Refrigerate overnight or until set.

In a small bowl, beat the cream, confectioners' sugar, syrup and pumpkin pie spice until stiff peaks form. Pipe or dollop onto pie. Sprinkle with pecans if desired.Yield: 8 servings.

In a large bowl, combine the first seven ingredients; beat until smooth. Line a 9-in. pie plate with pastry; trim and flute edges. Pour filling into crust.

Bake at 425° for 15 minutes. Reduce heat to 350°. Bake 45-50 minutes longer or until crust is golden brown and top of pie is set (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool on a wire rack for 1 hour. Refrigerate overnight or until set.

In a small bowl, beat the cream, confectioners' sugar, syrup and pumpkin pie spice until stiff peaks form. Pipe or dollop onto pie. Sprinkle with pecans if desired.Yield: 8 servings.

"I made two pies for Thanksgiving, and all of them came from this site. Of the 7 pies at this year's gathering, mine were the only ones that were completely gone. This was one of them. The pumpkin with the maple were delicious, and we got many compliments. It was very easy to make, and we had most of the ingredients already. I think I only had to buy the pumpkin. Great pie."

MY REVIEW

Didi10 User ID: 3860301168314

Reviewed Oct. 19, 2014

"This is an exceptional pumpkin pie. Delish!!! Everyone raved about it. Best ever. Will make this one every time. Even surpassed my grandson's expectations. Thanks for a great recipe."